Supper Magazine

🍽️ Supper is served 🍽️⁠ In issue 41, we head into the beautiful gardens of Le Manoir aux Quat'Saisons, A Belmond Hotel with Raymond Blanc, who muses on the importance of cultivating fresh talent, while Rafael Cagali reveals the secret to living the good life – spoiler: it’s about achieving work-life balance. Our trio of chef interviews is concluded by Michelin-starred Theo Randall, who explains why Italy will always be his go-to destination for gastronomic inspiration. Meanwhile, we go Down Under to uncover the rejuvenation of Sofitel Sydney Wentworth, a landmark hotel that’s been revived and now includes four innovative F&B concepts. We head to Brussels to check out Corinthia Hotels latest opening, where signature restaurants Palais Royal and Le Petit Bon Bon are championing Belgian cuisine. And we explore the unique F&B offering at St Regis Gardens at The St. Regis Dubai, The Palm, where six individual dining concepts have been unveiled in a spectacular rooftop setting. And in features, we investigate the growth of the no- and low-alcohol movement that’s gaining traction worldwide and having a longstanding impact on every aspect of the hospitality industry in the process, ranging from drinks creation to bar design and beyond.  Read the digital issue: https://lnkd.in/eCfc9a4U #newopening #luxuryhotels #luxuryhospitality #restaurant #bar #finedining #culinarytourism #foodie #foodandbeverage #topchef #michelinstar #hospitalitydesign #hospitality

Inside Supper 41: Trends come and go, but the rise of the no- and low-alcohol movement shows no signs of slowing down. From Soho House & Co, where Cyril Francoise ensures non-drinkers feel as included as cocktail lovers, to Benoît d'Onofrio at Le Meurice Paris, who champions the concept of a ‘sobrelier,’ hotels and bars worldwide are embracing a more thoughtful approach to alcohol-free drinking. Meanwhile, Rick Marencic of JCJ ARCHITECTURE predicts a shift in bar design to accommodate the movement, while Bobby Carey of Proof Creative believes that integrating no- and low-alcohol options is essential to modern hospitality. As mixologists, designers and operators rethink the drinking experience, we explore the fundamental shift that will impact every aspect of the hospitality industry. ✍️ Abby Lowe Read the full feature: https://lnkd.in/eeJi-Bys

Inside Supper 41: At the Chef's Table, Theo Randall shares the food memories that have shaped his celebrated career - from childhood baking sessions to unforgettable truffle feasts in Barolo. ⁠ ⁠ As the driving force behind his namesake restaurant at InterContinental London Park Lane, he finds inspiration in travel, cookbooks and the finest seasonal ingredients. Whether he’s savouring red tuna with roasted peppers or cooking Dover sole at home on a Sunday, his love for Mediterranean cuisine is unmistakable. ⁠ ⁠ Read the full interview: https://lnkd.in/e3AYU6uz

Inside Supper 41: Rafael Cagali’s path to culinary success has not been particularly conventional, yet today, he’s found a rhythm that feels entirely his own. From a chance restaurant job in London to helming the two-Michelin-starred Da Terra at Town Hall Hotel, his journey is shaped by a blend of Brazilian warmth, Italian heritage and world-class training. At his more relaxed venture, Elis, he leans into comfort, crafting dishes that speak to his roots with effortless confidence. ⁠ ⁠ But whether fine dining or casual fare, his focus remains the same: creating food that feels deeply personal while maintaining the highest standards. As he looks ahead, Cagali is less concerned with accolades and more with balance, because for him, inspiration isn’t just found in the kitchen, but in the experience of life itself. ⁠ ⁠ Read the full interview: https://lnkd.in/ehMUAV_p ⁠ ✍️ Shanna McGoldrick ⁠ 📸 Food Story Media

Inside Supper 41: From a childhood spent tending his family’s vegetable garden near Besançon to helming one of Britain’s most celebrated restaurants, Raymond Blanc has built his career on deep respect for provenance. After an early foray into hospitality in France, a chance encounter with a Michelin-starred kitchen - and an abrupt departure - led him to England, where he opened Les Quat’Saisons and, later, the now-iconic Le Manoir aux Quat'Saisons, A Belmond Hotel. For Blanc, success has always been about vision and nurturing the right team. Now, with Luke Selby as Executive Head Chef, Blanc is ensuring Le Manoir’s future remains as bright as its past, with its two Michelin stars still shining after 41 years. Read the full interview: https://lnkd.in/ezZNCpri ✍️ Hannah Currie 📸 Courtesy of Le Manoir aux Quat'Saisons, A Belmond Hotel Hunt Communications PR Royal Ascot

Inside Supper 41: Following a meticulous three-year transformation, the iconic Wentworth Hotel reintroduces itself as a culinary destination, with House Made Hospitality curating four distinct venues within its storied walls. At the heart of the new Sofitel Sydney Wentworth is Tilda, an Australian brasserie celebrating local flavours and craftsmanship, while its moody sibling, Bar Tilda, takes a richer and intimate approach to cocktails with a nostalgic, national twist. Upstairs, the rooftop Wentworth Bar offers a lush, open-air retreat where vibrant small plates meet inventive drinks beneath a glass and copper canopy. Meanwhile, Delta Rue reimagines French-Vietnamese cuisine with refined flair, blending classic flavours with contemporary techniques in a setting reminiscent of 1920s Hanoi. Read the full story: https://lnkd.in/e_tBAgS5 ✍️ Tamara Thiessen 📸 Jason Loucas

Inside Supper 41: The building that houses the The Feathers Hotel Woodstock has a long and storied past, evolving from an 18th-century sanatorium to a draper’s shop, a butcher’s, and eventually, in the 1960s, a hotel. In the 1980s, it was reimagined by hotelier Gordon Campbell Gray, who named it after his own curious collection of preserved birds. ⁠ ⁠ Now, following an extensive renovation led by design studio AGC BTR, The Feathers has entered a new era - one that respects its eccentric heritage while embracing contemporary hospitality. ⁠ ⁠ At the heart of this transformation is The Nest. Here, deep red tones, a central fireplace, and a menu crafted by Head Chef Luke Rawicki, create a space that feels both intimate and indulgent. Inspired by the best of British produce, The Nest celebrates local ingredients with refined yet comforting dishes, ensuring The Feathers continues its legacy as a Woodstock landmark. ⁠ ⁠ Read the full review: https://lnkd.in/eeyC3eCV ⁠ ✍️ Hannah Currie⁠ 📸 Jake Eastham

Inside Supper 41: Dubai’s culinary landscape reaches new heights with the debut of St. Regis Gardens, an open-air dining destination that brings together multiple standout restaurant concepts atop The St. Regis Dubai, The Palm. Here, Spanish chef Dani García introduces his celebrated Marbella-born steakhouse Leña, and two-Michelin-starred Indian restaurant Trèsind Studio finds a new home. Joining them is Hanu Dubai, a modern Korean concept brought to life by Sunset Hospitality Group also responsible for transporting the legendary Signor Sassi Dubai by San Carlo Restaurant Group from Knightsbridge to the Emirate. From RIKAS Hospitality Group, and adding a soulful touch, Aretha Dubai blends live jazz with elevated dining, while Chez Wam Dubai by Hadrien Villedieu infuses French technique with global influences. Read the full review: https://lnkd.in/eBD9dHxg ✍️ Eleanor Howard 📸 Francisco Nogueira

Inside Supper 41: Brussels’ quiet culinary excellence takes centre stage with the arrival of Palais Royal and Le Petit Bon Bon at the newly unveiled Corinthia Grand Hotel Astoria Brussels. Behind these two distinct dining experiences are chefs David Martin and Christophe Hardiquest, each bringing their signature vision to one of the city’s most anticipated openings. At Palais Royal, Martin’s refined, technique-driven approach finds a new home in an intimate and elegant setting, while Le Petit Bon Bon sees Hardiquest return to the spirit of a classic brasserie, infused with his unmistakable creativity. Discover the full story here: https://lnkd.in/edMNAtyc ✍️ Heleri Rande 📸 Ellesvisuelles

On the cover: Centuries ago in Thailand, elite chefs created culinary masterpieces for the kingdom's royal families beneath the gilded rooftops of ancient palaces. Today, Anaalā Thailand carries this tradition forward. The new restaurant, inside Iniala Beach House Thailand and helmed by Ian Kittichai, spotlights local ingredients and celebrates the artistry and elegance of Royal Thai cuisine. On the cover is Kittichai's Chor Muang Sai Gai, or Purple Blossom with Chicken dumplings - a masterclass in creating intricate and beautiful dishes fit for royalty. Read the full cover story: https://lnkd.in/e7tk6x5W ✍️ Hannah Currie 📸 Courtesy of Iniala Beach House Thailand #newopening #luxuryhotels #luxuryhospitality #restaurant #bar #finedining #culinarytourism #foodie #foodandbeverage #topchef #michelinstar #hospitalitydesign #hospitality